No more boring and dry chicken breasts! This Chicken Breasts Stuffed with Creamy Spinach and Onion is as flavorful and moist as it gets.
This post is sponsored by Bon Appetit.
And Chicken Breasts Stuffed with Creamy Spinach and Onion marked the end of our Spring Break. Sniff... Farewell, Spring Break, that was fun!
We're back to our regular routine of morning madness, rushing to make it to school on time.
I was invited by BonAppetit.com's new “Out of the Kitchen” series to share the importance of relationship in the kitchen, and it is definitely my daughter and our long conversations that came to mind.
There is a good reason why stuffing chicken breasts works so well, and why you'll love this Chicken Breasts Stuffed with Creamy Spinach and Onion: Stuffing chicken breasts not only adds much-needed juiciness to a pretty dry cut, another advantage is the addition of flavor, and even extra nutrition.
Chicken Breasts Stuffed with Creamy Spinach and Onion Recipe
For the stuffing
- 2 tablespoon of olive oil
- 1 large purple onion
- 2 tablespoon of all-purpose flour
- 1 cup of milk
- 1 cup of chopped spinach
- ½ teaspoon of salt, (or more, to taste)
- ¼ teaspoon of pepper, (or more, to taste)
For the chicken
- 6 chicken breasts
- ½ teaspoon of salt
- ½ teaspoon of pepper
- ¼ teaspoon of paprika
- 2 tablespoon of oil, (canola, peanut or corn)
- Heat olive oil over very low temperature. Add the onions and cook and stir until onions become translucent. Cover and simmer until onions are very soft (stir frequently and add a teaspoon of water if it seems as if it will burn).
- Once onions are soft, sprinkle the flour, stir vigorously until all the flour has been incorporated into the mix.
- Pour in the milk and mix well. Cook stirring until the mix is very thick.
- Add the spinach and mix well. Season with salt and pepper and remove from the heat. The spinach will continue cooking in the heated pan.
- Carve a deep pocket into each chicken breast. Season them with salt, pepper and paprika.
- Stuff the chicken breast with the onion and spinach mix, careful not to put too much. You can close the pocket with a toothpick.
- Heat the oil over medium-high heat in a large skillet (all 6 chicken breasts should fit).
- Carefully place the chicken breasts on the skillet making sure the stuffing doesn't pour out.
- Cook the chicken breast until it turns golden brown on one side. Turn and repeat (about 3 minutes each side).
- Serve with mashed potatoes, or a salad of shaved carrot, cucumber and apple sprinkled with a mild vinaigrette.
Want to know how to build a successful restaurant? Check out BonAppetit.com's “Out of the Kitchen”, a glimpse into the inner workings of two successful restaurants. Meet the back of the house inner circle and see how face-to-face relationships keep customers coming back for more.
This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.